Today was my bariatric center’s annual picnic. It was a perfect sunny summer day for a picnic. Each of the attendees shared the recipes for the dishses they prepared. I tasted a few that I will try to share with you in the coming months. I went searching for a bariatric friendly salad recipe that would hold up in the heat. In my recipe file, I found this recipe that was published in the September 23, 2009 food section of the Columbus Dispatch. It had three ingredients that I love to use in recipes: black beans, cilantro and fat free feta cheese. It was a big hit. I thought my reader’s would liek to give it a try.
BLACK BEAN SALAD WITH FETA CHEESE AND CILANTRO
Makes 6 servings
2 cans black beans (drained and rinsed)
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup finely chopped cilantro
2 ounces pasteurized feta cheese, crumbled
2 tablespoons extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
Salt and freshly ground black pepper
Combine the beans, onions, cilantro and most of the cheese in a bowl. Add the olive oil, lemon juice, salt and pepper, and mix well.
Let the beans marinate for 10 minutes and toss again. Correct the seasoning before serving, adding salt and lemon juice to taste.
Garnish with remaining cheese.
PER SERVING: 333 calories; 18 g protein, 44 g carbohydrates, 11 g fat, 12 mg cholesterol; 162 mg sodium